Cool Jazz and Hot to Trot South American Chimichurri Steak
Get ready to ignite your taste buds with the vibrant and zesty flavors of the "Cool Jazz and Hot to Trot South American Chimichurri Steak." This recipe transforms tender, marinated skirt steak into a culinary masterpiece, thanks to a bold and herbaceous chimichurri sauce made with fresh parsley, cilantro, oregano, garlic, and a kick of red chili flakes. With just 25 minutes of prep time, this dish is a perfect blend of convenience and sophistication, whether you're grilling outdoors or using a trusty cast-iron skillet. Marinating the steak ensures every bite is loaded with flavor, while a quick high-heat sear locks in its juicy succulence. Serve it with the reserved chimichurri sauce for a spicy, tangy finish, and pair with roasted vegetables, grilled corn, or rustic bread for a complete South American-inspired feast. Perfect for gatherings or a weeknight treat, this dish is your ticket to restaurant-quality grilling at home. Keywords: chimichurri steak recipe, South American cuisine, easy steak dinner, grilled skirt steak, herb marinade.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 1 cup flat-leaf parsley, chopped
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons oregano leaves, fresh or dried
- 4 cloves garlic cloves, minced
- 0.5 teaspoon red chili flakes
- 3 tablespoons red wine vinegar
- 0.5 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
In a medium mixing bowl, combine the parsley, cilantro, oregano, minced garlic, red chili flakes, red wine vinegar, olive oil, lemon juice, salt, and black pepper. Stir well to create the chimichurri sauce.
Set aside 1/3 cup of the chimichurri sauce for serving. Use the remaining chimichurri as a marinade.
Place the skirt steak in a shallow dish or a sealable plastic bag. Pour the chimichurri marinade over the steak, ensuring it is evenly coated. Cover the dish or seal the bag, and refrigerate for at least 2 hours, or up to overnight, for maximum flavor infusion.
When ready to cook, remove the steak from the fridge and let it come to room temperature for about 20 minutes.
Heat a grill or cast-iron skillet over high heat. Lightly oil the grill grates or skillet to prevent sticking.
Remove the steak from the marinade, letting any excess drip off, and discard the used marinade.
Sear the steak for 3-4 minutes per side for medium-rare or to your desired doneness. Use a meat thermometer if needed (135°F for medium-rare).
Transfer the cooked steak to a cutting board and allow it to rest for 5 minutes to retain its juices.
Slice the steak thinly against the grain for maximum tenderness.
Serve the steak topped with the reserved chimichurri sauce and alongside your favorite side dishes, such as roasted vegetables, grilled corn, or crusty bread.
Nutrition Facts
Calories |
3906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.9 g | 436% | |
| Saturated Fat | 112.2 g | 561% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 5.4 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 5062 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
